Category: How To and More

[DRAFT] After being raised in the South, I tend to think of collard greens and pork as a fixed pair. But in Vegetables, James Peterson encourages a break from that tradition. Still utilizing the standard practice of braising the greens in a flavor (and fat) packed liquid, Peterson takes a South Asian turn, adding coconut […]

[Photographs: Courtesy of Thomas Lennon and Brandon Chrostowski. Photograph of Darwin Hailey in Edwins Restaurant: Lara Talevski] It’s been five days since the Oscars, and I’ll admit it: I was keenly disappointed when Knife Skills didn’t win for Best Documentary Short. But now that I’ve had a few days to reflect on the Oscars as […]

Our beloved Maggie Hoffman has worn many hats over the course of her nine-year tenure at Serious Eats. She started writing for the site back in 2009 and went on to found and edit our Drinks vertical in 2011—a space she nurtured into a widely respected home for beverage-related content, like beginner’s guides to regional […]

[Photographs: Courtesy of Thomas Lennon and Brandon Chrostowski. Salade Niçoise photograph: Vicky Wasik] We don’t usually make a big deal about the Oscars on Special Sauce, but when I saw the brilliant Oscar-nominated documentary short Knife Skills, I knew I wanted to talk about it. The film shows what happens when Cleveland chef/restaurateur Brandon Chrostowski […]

[Photographs and video: Vicky Wasik] I love biscuits. From their crispy bottoms to their buttery tops and all the fluffy bites in between, biscuits are perfect in every form—loaded with garlic and cheddar, dolloped over a dish of chicken pot pie, stuffed with ice cream and roasted strawberries, or simply buttered and enjoyed on their […]

[Illustrations: Vivian Kong] Serious Eats staffers work very closely together, if not always in the same room—but, as in all healthy long-term relationships, we somehow still manage to surprise each other, in good ways, bad ways, and purely head-scratching ways. A very long and aggrieved Slack thread unspooled once we discovered some potentially embarrassing gaps […]

[Photographs: Vicky Wasik. Videos: Serious Eats Video] Peek into the Serious Eats pantry, and you’ll see plenty of cans. There’s no shame in using them. While tomato season is justifiably exciting, it’s also fleeting—the rest of the year, you’ll need a can opener to make flavorful tomato sauces. As much as we prefer to start […]

[Photographs: Vicky Wasik. Video: Natalie Holt.] Let’s get this out of the way up front: the most authentic part of this recipe is my reasonably Italian sounding name. The history of cannoli is steeped in more regional ingredients, cooking traditions, and family secrets than I could ever hope to honor, much less integrate, in a […]

[Photographs: Vicky Wasik] Few things are more frustrating than trying to limp through a recipe without the right equipment—just ask anyone who’s tried to whip a Swiss meringue by hand. In the realm of casual, everyday American desserts like cupcakes and pie, there’s something to be said for making do with what you’ve got. Go […]

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